Vegan Thai Red Curry with Tofu

This Thai Red Curry is made with crispy tofu, sautéd red peppers and bok choy, and rice noodles, all covered in a creamy coconut red curry sauce for a delicious vegan and gluten-free weeknight meal.

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I have a lot to be grateful for.

In fact, I practice gratitude daily. Each night before I fall asleep I list, out loud, the pieces of my life that bring me joy. Today at the top of my list is that after work I am headed out of town to spend the weekend with some friends who I have known and loved for many years. These women walked with me during the hardest season of my life and my love and gratitude for each of them overwhelms me.

Surrounding myself with friends is the best medicine for my aching heart.

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You know what else makes the top of that list? You!

Every day when I list my gratitudes, my job is at the top of the list. And it’s because of you, my readers, that I am able to do what I love. Many of you have been following along since the early days, way back when this blog was called The Sweet Life and I didn’t know anything about food photography. Shudder. Through my 15 month absence as I was going through my divorce, many of you continued to reach out to me to make sure I was okay. And since I’ve been back, I have felt your support more than ever. Every comment, share, and like you contribute means the world to me. Thank you that after 5 years, with some unexpected turbulence, you have helped me continue doing what I love. Thank you for being my people.

In fact, I have a little gift for one of you today. But we will get to that in a minute…

First, I’ve got one more gratitude to share.

My dad.

With Father’s Day just over a week away, it’s good time to reflect and think about how lucky I got when it comes to dads. As I pause and reflect I am flooded with memories. Hours upon hours of backyard catch with the softball. A drive from Chicago to St. Louis to watch the Cubs beat the Cardinals and secure a spot in the postseason. Many helpful hands on 100 year old house projects. And a calm and supportive presence that has helped me weather every storm.

I am truly lucky. In fact, writing this brings tears to my eyes.

To celebrate fathers everywhere, I made this Vegan Thai Red Curry with Tofu.

About 10 years ago I was able to change my dad’s mind about tofu, a food he had previously put in the same uneatable category as SPAM, with a similar tofu noodle stir fry. Now, 10 years later, and my dad and tofu are still going strong! So today, I bring you a variation – a sweet and spicy red curry coconut sauce mixed with crispy tofu and lightly sautéed vegetables – for a meal that everyone will enjoy.

For this recipe I used A Taste of Thai’s, Red Curry Paste. I love this red curry paste; it is my favorite store-bought curry paste because of flavor and convenience. Better yet, grabbing it from the store makes this dish super simple to throw together. I also used A Taste of Thai’s Rice Noodles for this dish, which have been my go-to rice noodle for all my stir fries and noodle bowls for as long as I’ve been cooking. Paired together, they make this Vegan Thai Red Curry a delicious and simple meal that even tofu-skeptics will love. You will be thrilled to know that 95% of A Taste of Thai products are vegan and gluten free! Find their products online or in the international aisle of major supermarket chains across the country.

In celebration of all this gratitude, I have a gift for one of you!

A Taste of Thai wants to fill YOUR cabinets with their incredible and versatile foods. They are giving away one A Taste of Thai Sample Pack to one of you, my darling readers.

Bring 2 quarts of salted water to a boil. Add rice noodles, stirring to separate. Cook for 4-6 minutes, until noodles are al dente. Drain and rinse noodles under cold water and set aside.

Meanwhile, make the Coconut Red Curry Sauce. Heat the coconut oil in a cast iron skillet over medium heat. Add ginger and garlic and sauté for 3 minutes until lightly brown and fragrant. Stir in the red curry paste. Add the remaining sauce ingredients and bring to a low simmer. Simmer for 10 minutes while preparing the tofu and vegetables to allow sauce to thicken slightly.

In a separate skillet, heat 1 tablespoon coconut oil over medium-high. Cut tofu in 1" X 1/2" pieces then cut diagonally to create triangles. Add tofu to the hot oil and sauté for about 7 minutes, flipping once, until tofu is crispy and brown on both sides. Transfer to a paper towel to let excess oil absorb.

In the same skillet, add the remaining tablespoon of coconut oil. Add onions and peppers and sauté for 5 minutes, stirring occasionally. Once tender, move vegetables to one side of the skillet and place halved baby Bok choy on the other side. Cook Bok choy for 5 minutes, until tender.

To assemble the bowls, stir together 1/2 cup of coconut sauce and cooked rice noodles. Divide noodles evenly among 4 bowls and top with vegetables, tofu, and remaining sauce.

This is such a gorgeous bowl of food and it fits right in with the kind of suppers I like to make (and eat!). Red curry is definitely a fave over here. We do have the Taste of Thai brand in Canada but not sure about the red curry paste, I will have to take a look because I want to make this! And it sounds like you have built up a lovely community of readers, I’m glad they were able to keep you lifted up during your hiatus.

I’m grateful to my sister who introduced me to a vegan diet. Since going vegan, I’ve lost 50 pounds and my blood pressure has dropped to the normal range! I’m also grateful for blogs like yours that ensure I’m never bored and always have new recipes to try! I will definitely be making this red curry!

I’m grateful for my husband for introducing me first to vegetarianism and than teaching me how to be vegan, all with love and patience and especially his appreciation of my cooking adventures. I’m also grateful for this recipe – how did you know I needed a recipe for my rice noodles!?!

I love anything Thai and curry so I know this will be amazing! So great you were able to get your dad to eat tofu! Mine still won’t but at least I have my mom on board. Today I’m grateful for postive, supportive friends. 🙂

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